All posts by Marguerite Jackson

Marguerite has been a registered licensed dietitian at Wyoming Medical Center for nearly 6 years. Born and raised in Big Horn, she welcomed the chance to return to Wyoming after completing college in Montana and an internship program in Oregon. She enjoys working with patients both in the hospital and in the outpatient setting. She enjoys spending time with her husband, daughter and two dogs.

Game-time snack: Hot Artichoke and Spinach Dip

Recipe photo by Taste of Home
Recipe photo by Taste of Home

Fall, better known as football season, is a favorite in my home.  Whether you are supporting your favorite college or professional team or cheering on your fantasy players, there is no need to do so on an empty stomach.  The following is proof that some of your favorite dips can still be part of a balanced, low-fat meal plan.  Enjoy, and go MSU Bobcats!


½ cup light mayonnaise

½ cup fat-free plain yogurt

½ cup grated Parmesan cheese

2 teaspoons dried or 3 tablespoons fresh minced onion

1 teaspoon chopped garlic

½ teaspoon ground black pepper

1 package (10 ounces) frozen chopped spinach, thawed, drained and squeezed

1 can (14 ounces) artichoke hearts, drained, rinsed and coarsely chopped


Preheat oven to 350 degrees.

Mix together mayonnaise, yogurt, Parmesan cheese, onion, garlic, basil and pepper.  Add spinach and artichoke hearts.  Mix until blended.

Spread evenly in a pie plate that has been sprayed with nonstick cooking spray.

Bake for 25 minutes or until heated throughout.

Serve with raw vegetables or slices of whole-grain bread.

Makes 3 cups


Recipe taken from “Quick & Healthy Recipes and Ideas”, Third Edition

Brenda J. Ponichtera, registered dietitian

White Chocolate Mousse with Berries

berries-and-white-chocolate-mousse-R119171-ssEarlier this summer, I got home from work to find that my husband had invited friends over for dinner.  This particular couple enjoys dessert.  I needed something quick, easy and refreshing.  This recipe checked all the boxes!  And although it has not felt much like summer the past few days, it isn’t over yet.


1 small box (1 ounce) sugar-free instant white chocolate pudding

2 cups fat-free milk

2 cups fat-free whipped topping

2 cups fresh berries (or frozen, thawed) such as raspberries, blueberries or huckleberries


In a medium bowl, mix pudding with milk.  Stir constantly with a wire whisk for 2 minutes.  Refrigerate for 5 minutes.

Add whipped topping and mix well.  Layer mousse with berries in a serving bowl or individual parfait glasses.  Be sure to save some berries for the top.

This is ready to eat or you can refrigerate it and serve later.

Makes 8 servings


Recipe taken from “Quick & Healthy Recipes and Ideas”, Third Edition

Brenda J. Ponichtera, registered dietitian